BF Top 5: Best Food Photographs on Bariatric Foodie

Who’s cooking for Thanksgiving? Not me!

Instead I’m at home trying to organize BF’s extensive food picture collection (God help me!) and in doing so I’ve come across some really bad photos (this is a learning process for me!) but also some really good ones!

I love this photo for a few different reasons. Firstly, because I took it with my then brand spanking new Nikon D-5100 camera. I’ve been putting that thing to good use lately but in the beginning I was a little lost (and yes I did read the user’s manual!). I’d bought the camera so I could take better food pictures and I was about to lose hope until…this.

The other thing I love about this picture is that everyone assumes this is rice beneath the curried chicken (I’ve gotten more than a few snide emails to that effect) when in fact it’s my cauliflower rice! At any rate this recipe is quick, warm, pretty and yummy.

You’ll notice this wood table in a lot of my pictures. It’s ancient and soiled with years worth of water color, finger painting and other spills from when it was a play table for my kids. Now it sits in front of a window in my kitchen, making it the perfect spot to snap a picture because even on cloudy days the light is really good.

Yeah this photo…man…this photo. What more is there to say? I mean (not to toot my own horn) when you look at this photo you can’t help but think, “If this protein drink tastes half as good as it looks, things might just be ok!”

Which was the point!

The recipe was one of last year’s Holiday Survival Kit flavors, but now that that’s over I can share the recipe!

Nik’s Mocha Toffee Twist Protein Drink

Ingredients:

2 oz. cold milk

6-8 oz. boiling water (depending on the size of your cup!)

1 scoop chocolate protein powder

1 tbsp unsweetened cocoa

1 tsp. good instant decaf coffee (I use instant decaf espresso)

2 tbsp. Torani sugar-free English Toffee syrup

No-calorie sweetener, to taste

Directions:

In a mug, mix together protein and milk and stir until a smooth, lump-free paste forms (make sure to stir thoroughly…the entire success or failure of your drink depends on this!). After you’ve got all the lumps out, add the cocoa, coffee and syrup and stir again. The coffee obviously will not dissolve and you’ll be able to see it.

SLOWLY add the boiling water, stirring with one hand, pouring with the other. The coffee should dissolve in the boiling water and what you should be left with is a smooth drink. There might be a little bit of froth action at the top. Skim it off if you don’t like it.

From here if it isn’t hot enough for you, it’s safe to microwave it until it reaches your desired temperature. Top with whipped cream if so desired.

BONUS PIC: I was so inspired by this drink I made it into a Mocha Toffee Protein Pie! (Which also made a great picture!)

Taco Casserole

This has the distinction of being the ONLY photo on this list I did not take! Instead a Foodie sent me her picture and it is soooo good! I consider this the flagship recipe of this blog. It is the most accessed, most downloaded, most “played with” recipe. It combines the elements of many Mexican-style dishes into one dish that’s soft and easy to eat (and share!). If you haven’t tried this one yet, you must!

Yes, I just posted this the other day. But it’s one of the best pictures on this blog! It’s not hard to see why either. Look at it. You just want to…eat it. Right? If you do, here’s the recipe!

Eggs Rosettes

This was a cute idea I came up with a few years ago mainly as a brunch offering. But many of you have told me you make them “just because!” It’s basically an egg concoction baked up in a “crust” made of thin sliced deli meat. Here I served it with two slices of bacon and some homemade fruit salad. Doesn’t it look delightful! Here’s how to make Eggs Rosettes.

I hope this little foray into my photography efforts here on the blog has given you respite from all things Turkey Day. Now if you’re cooking, get back to it! If you’re like me, a guest at a dinner, well…do something…productive…maybe.

Happy Thanksgiving, Foodies!

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